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fried-chicken-masala

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

My friends Renee and Carl Behnke are consummate hosts and gourmands, and fried chicken is one of their favorite dishes to offer a hungry crowd. Renee’s secret for an amazingly crispy and crunchy crust, which is now mine (and yours), is to let the chicken rest in flour as the oil heats. I have adapted her recipe, giving it an Indian twist. Indians (like many southern Americans) love buttermilk, so it’s natural to use it as a liquid for the overnight brine. I add spices to the brine and flour coating to give the chicken an extra hit of flavor.

Yield : Serves 4

Ingredients

For the Buttermilk Brine:

  • 3 cups buttermilk
  • ¼ cup kosher salt
  • 2 tablespoons sugar
  • 1½ teaspoons Garam Masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground peppercorns
  • ½ teaspoon ground ginger
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper

  • 1 chicken (3½ to 4 pounds), cut into 8 serving pieces
  • Canola oil, for frying
  • 2 cups all purpose flour
  • 2 teaspoons ground coriander
  • 2 teaspoons Garam Masala
  • 2 teaspoons ground peppercorns
  • 1 teaspoon turmeric
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper

Directions

To make the brine, mix the buttermilk with all of the spices in a large bowl. Transfer to a gallon-sized resealable plastic bag. Add the chicken, turn to coat, and refrigerate overnight.

Heat 1 inch of canola oil in a large heavy-bottomed high-sided skillet over medium-high heat until it reaches 375°F. In a shallow bowl, whisk the flour with the spices and add the chicken pieces. Turn to coat in the flour and let the chicken rest in the flour until the oil gets hot. Tap off the excess flour and add as many pieces of chicken to the skillet as you can. Fry until browned, 6 to 8 minutes. Turn the chicken over and fry until the chicken is deeply browned on the other side, about another 6 to 8 minutes. Using tongs, transfer the chicken pieces to a paper towel-lined plate to drain. Serve while warm or at room temperature.


© 2007 Suvir Saran

Note from Cookstr's Editors

Nutritional information is based on 1 cup oil for frying and using a 3 1/2 pound chicken.

 

Nutritional Information

Nutrients per serving (% daily value)

752kcal (38%)
1272mg (53%)
23g
2g
51g (78%)
0g
12g (58%)
24g
12g
182mg (61%)
3g
49g
65mg
583mg
113mcg RAE (4%)
5mg (9%)
82mg (8%)
4mg (23%)
 

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